Created on January 28th, 2011
Heat oven to 450 degrees.
Butter 2 ramekins and dust the inside with flour
Place 4 TB butter and chocolate chips in a glass bowl and microwave on high in 20 second intervals, stirring after each, until melted and smooth.
Using an electric mixer, beat the egg, egg yolk, and sugar until thick and lighter in color (about 1 minute)
Add the melted chocolate mixture and flour and beat until fully combined and smooth.
Divide the batter between the 2 ramekins.
Bake until edges are set and center still jiggles slightly, 8-10 minutes.
Let stand for 15 seconds.
Run a knife around edge, then invert each cake onto a plate
Dust with powdered sugar and serve immediately.
**Make ahead tip:
Prepare and refrigerate the batter in the ramekins for up to 1 day.
Before baking, bring to room temperature.